Saturday, January 12, 2013


"This above all: to thine own self be true, And it must follow, as the night the day, Though canst not then be false to any man. Farewell, my blessing season this in thee!" -- Hamlet, William Shakespeare
 Translation: Take care of yourself first and that way you'll be in a position to take care of others.

I was flipping through an issue of Self Magazine at the laundry mat when I came across this article, 7 Guilt-Free Pie Recipes. Here's one that delivers 13 grams of protein in each slice of pie. 

Peanut Butter-Berry Pie
1 All-Purpose Crust, Oat Variation (see below)
2 tablespoon seedless raspberry jam, warmed
4 eggs
1 teaspoon pure vanilla extract
1 1/4 cups evaporated milk
1/2 reduced-fat peanut butter
1/4 cup packed light brown sugar
1 cup mini-marshmallows
1 pint fresh raspberries
  1. Heat oven to 350º F. 
  2. Chill crust 15 minutes. Remove from fridge; prick crust at 1-inch intervals with a fork. Line with waxed paper; fill with pie weights or uncooked rice. Bake until golden, 30 minutes. 
  3. When crust is cool, lift waxed paper to remove weights. Increase oven heat to 400º F. 
  4. Spread jam on crust to cover bottom. 
  5. In a bowl, whisk eggs and vanilla. In a thick-bottomed pot (to prevent burning), whisk milk with peanut butter and sugar over medium heat until steaming; remove from heat. 
  6. Whisk peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust. 
  7. Bake until filling is set at edges but center jiggles when you shake pan, 15 minutes.
  8. Heat broiler. Top pie with marshmallows; broil, rotating once or twice for even browning, until marshmallows are puffed and gold, 1 to 2 minutes.
  9. Let cool for at least 3 hours. Top with raspberries and serve.  
THE SKINNY: Serves 8; 378 calories per slice, 18 g fat, 42 g carbs, 4 g fiber, 13 g protein
All-Purpose Crust
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, chilled
2 tablespoons all-vegetable shortening
2-3 tablespoons ice-cold water

Oat Variation: add 2 tbsp quick-cooking oats
  1. In a food processor, pulse dry ingredients until combined. Add butter and shortening; pulse until texture is rough and largest pieces of shortening are pea-sized, 1 to 2 minutes.
  2. Add 2 tbsp ice water; pulse to combine. Pinch dough; if it doesn't hold together, mix in remaining 1 tbsp water.
  3. Form dough into a round; wrap in plastic. Refrigerate for 1 hour or up to 3 days.
  4. Dust a piece of waxed paper with flour; roll out dough to forma a 12" circle Lay dough in 9" pie pan, waxed paper side up. Gently remove paper, then press dough into pan. 
  5. Trim edge of crust so there is a 1 inch overhang remaining. Fold over edge; pinch crust at 1/2-inch intervals to form a crimped edge.
  6. Add pie filling when indicated. 
THE SKINNY: 967 calories per basic crust, 52 g fat, 109 g carbs, 4 g fiber, 14 g protein 

via Self Magazine

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